Cinnamon rolls are the epitome of a reconsider food.
These are foods that have the special ability to make you say, Nah, I really shouldnt.
OK, butmaybejust one.
Ok,maybeIll just try it.
The results were delicious, and yet, I dont think I would do it again.
But, for the sake of science, I got both sizes.
Armed with heavy cream and pneumatic cardboard canisters, I set to work.
All the rolls went into oiled, nine-inch cake pans, as if you were baking them as usual.
Cream pooled up on the bottoms of the pans, but this was all according to plan.
The rolls went into a preheated oven, as stated by the directions on the packaging.
Then, I watched.
The cream started bubbling around the edges of the pan and the rolls began to swell within five minutes.
They looked amazing, they smelled even better, and the flavor was tasty indeed.
They were soft, hydrated, sweet-cinnamon delights, and I crushed at least two of them.
Was it worth it as a Cinnabon hack, though?
Let me be clear that it depends on what you view as a hack.
The hack is turning a damn fine store-bought cinnamon roll into…another delicious cinnamon roll?
The flavor of both rolls are unquestionably great and Pillsbury already has acollab rollwith Cinnabon.
Neither of these change significantly.
Even if the added moisture made them grow past their normal size, a Cinnabon is significantly larger.
The filling is also unaffected.
Is this a great hack to use up leftover heavy cream, though?
